Posole with Turkey and Heart-Shaped Chipotle Gorditas

Ingredients

• 2 poblano chiles, seeded and chopped
• 2 poblano chiles, seeded and chopped
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon all-purpose flour
• 1 tablespoon all-purpose flour
• 1 (16-ounce) can fat-free, less-sodium chicken broth, divided
• + 33 more ingredients
• • 1 (16-ounce) can fat-free, less-sodium chicken broth, divided
  • 1 tablespoon adobo sauce (from canned chipotle chile)
  • 1 tablespoon adobo sauce (from canned chipotle chile)
  • 4 garlic cloves, minced
  • 1 (15.5-ounce) can white hominy, rinsed and drained
  • 4 garlic cloves, minced
  • ¾ pound turkey tenderloin, cut into 3/4-inch pieces
  • 1 (15.5-ounce) can white hominy, rinsed and drained
  • 1 ½ teaspoons vegetable oil
  • ¾ pound turkey tenderloin, cut into 3/4-inch pieces
  • 1 ½ teaspoons minced seeded, canned chipotle chile in adobo sauce
  • 1 ½ teaspoons vegetable oil
  • ¹/₃ cup water
  • 1 ½ teaspoons minced seeded, canned chipotle chile in adobo sauce
  • ¼ teaspoon salt
  • ¹/₃ cup water
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ tablespoons vegetable oil
  • 1 cup chopped onion
  • 1 teaspoon baking powder
  • Cooking spray
  • 1 ½ tablespoons vegetable oil
  • ¹/₃ cup all-purpose flour
  • 1 cup chopped onion
  • ²/₃ cup masa harina or cornmeal
  • Cooking spray
  • ¹/₃ cup all-purpose flour
  • Gorditas:
  • ²/₃ cup masa harina or cornmeal
  • Posole:
  • Gorditas:
  • Posole:

Preheat oven to 400°. To prepare gorditas, combine first 4 ingredients. Stir in water, 1 1/2 tablespoons oil, and chipotle chile. Turn out onto a lightly floured surface; roll dough to a 1/4-inch thickness. Cut with a sharp (1 1/2-inch) heart-shaped cookie cutter into 12 gorditas. Place gorditas ...

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